Catering

A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.

In Chicago, Truffleberry Market puts a twist on mozzarella sticks with its molten Brie with balsamic fig jam appetizer. "We typically serve it with cherry ale, but we had a client who loves apple ale, so we've used apple ale as another version," said executive chef and owner Brittany Ferrin.

Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami

Harissa shrimp with mango dip paired with a shooter of mango lasse from East Meets West Catering in Boston

For the cheese course, Naturally Delicious served roasted hazelnut honey and spiced walnuts, cheeses, and the SixPoint Brewery Global Warmer.

At Pinch American Grill in New York's Empire City Casino, executive chef Fabienne Eymard serves a gratinéed onion soup with a shot of Ithaca Nut Brown Ale. According to the culinary team, the caramel notes in the beer complement the sweetness of the onions in the soup.

A cream coffee Patron cocktail that looked like frozen hot chocolate was served during arrivals.

Blue Plate Catering can arrange a hot chocolate and cookie bar in as little as 24 hours.

At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station.